Welcome to the ultimate guide for creating a show-stopping Greek Roast Chicken and Potatoes, a dish that effortlessly transports the vibrant flavors of the Mediterranean straight to your dinner table. Forget complicated recipes and endless cleanup; this one-pot wonder combines succulent, perfectly roasted chicken with tender, flavor-infused potatoes, all bathed in a aromatic blend of lemon, garlic, and oregano. It’s a fresh, zesty twist on the classic roast, guaranteed to impress with its irresistible crispy skin and incredibly juicy, tender meat.
Whether you’re an experienced home cook or new to roasting a whole chicken, this recipe is designed for simplicity and maximum flavor. We’ll walk you through every step, ensuring you achieve a dish that tastes like it came from a bustling taverna in Greece, but with the ease of a simple weeknight meal. Get ready to enjoy the rich, rustic charm of Greek cuisine without the fuss.
Craving a delightful change from your usual roast chicken routine? This One Pot Greek Roast Chicken and Potatoes is your answer! It’s an accessible way to infuse your home with the tastes of Greece, requiring minimal effort for truly spectacular results. The secret lies in a harmonious blend of traditional Greek spices like fragrant oregano and bright, zesty lemon, which penetrate the chicken and potatoes as they roast to perfection. Prepare for an explosion of flavor and texture – from the golden-brown, irresistibly crispy skin to the unbelievably juicy and tender meat within.
If the idea of roasting a whole chicken seems daunting, rest assured that this recipe simplifies the process dramatically. You’ll have your magnificent Greek roast chicken prepped and in the oven in approximately 10 minutes, making it an ideal choice even for busy evenings. We’ve included detailed step-by-step instructions and photos below to guide you through every stage, ensuring a successful and delicious meal every time.
WHY THIS GREEK ROAST CHICKEN RECIPE IS A MUST-TRY
This isn’t just another chicken recipe; it’s a culinary experience designed for convenience and incredible taste. Here’s why you’ll absolutely adore making this One Pot Greek Roast Chicken and Potatoes:
- Effortless Preparation: Say goodbye to complicated cooking methods. This recipe prioritizes simplicity, allowing you to achieve gourmet results with minimal hands-on time. Most of the work is done by your oven, leaving you free to relax.
- Unforgettable Greek Flavors: Immerse yourself in the authentic tastes of the Mediterranean. The combination of fresh lemon, pungent garlic, and earthy oregano creates a symphony of aromas and flavors that are both comforting and exhilarating. Every bite is a journey to the Greek Isles.
- Perfectly Roasted Chicken: Crispy Skin & Tender Meat: We reveal the secrets to achieving that coveted, golden-brown crispy skin that crackles with flavor, while ensuring the chicken meat remains incredibly moist, juicy, and tender throughout. It’s the ideal balance of textures that makes a perfect roast.
- One-Pot Wonder for Easy Cleanup: The beauty of this dish lies in its “one-pot” nature. Everything cooks together in a single roasting pan, infusing all components with rich flavors and drastically cutting down on post-dinner washing up. More time enjoying your meal, less time scrubbing pots!
- Wholesome & Satisfying: Packed with lean protein and hearty vegetables, this meal is not only delicious but also wonderfully nutritious, offering a complete and balanced dinner option that the whole family will love.
- Impressive for Guests: Despite its simplicity, this dish presents beautifully. The golden chicken and aromatic potatoes make for a stunning centerpiece, perfect for entertaining friends and family without stress.
WHAT YOU’LL NEED: ESSENTIAL INGREDIENTS FOR AUTHENTIC GREEK FLAVOR
Crafting this incredible Greek Roast Chicken and Potatoes requires a selection of fresh, high-quality ingredients that are readily available. The magic happens when these simple components come together, creating a truly authentic Mediterranean experience. Below is a comprehensive list of what you’ll need to bring this delightful dish to life in your own kitchen (full measurements will be conveniently detailed in the printable recipe card below):
- Whole Chicken: The star of our dish. A good quality, ideally fresh, whole chicken (around 1.5kg / 3.3 lbs is ideal for this recipe, but we’ll discuss adjustments for larger birds).
- Potatoes: Hearty, starchy potatoes are key for soaking up all the delicious pan juices and becoming wonderfully tender. Russet or Yukon Gold varieties are excellent choices in the US; in Australia, look for Sebago or brushed potatoes.
- Onion: Adds a foundational layer of savory sweetness to the roasting vegetables.
- Olive Oil: A staple of Greek cuisine, essential for coating the vegetables and enriching the chicken. Use a good quality extra virgin olive oil for the best flavor.
- Butter: Unsalted butter, melted, forms the base for our incredible lemon-garlic-oregano rub, contributing to the chicken’s golden skin and rich flavor.
- Fresh Lemon: Both the juice and the halves are utilized, providing the iconic bright, zesty, and slightly acidic notes that define Greek cooking.
- Fresh Garlic: Minced garlic offers pungent, aromatic depth that pairs perfectly with lemon and oregano.
- Dried Oregano: The quintessential Greek herb. Its earthy, slightly bitter notes are indispensable for achieving that authentic Mediterranean taste.
- Garlic Powder: Provides an additional layer of garlic flavor, ensuring it penetrates every part of the chicken and potatoes.
- Chicken Stock: Adds moisture and savory depth to the potatoes, preventing them from drying out and enhancing the overall flavor profile of the dish.
- Salt and Freshly Ground Black Pepper: Essential seasonings to enhance all the natural flavors and bring them into balance.
MASTERING THE ROAST: HOW LONG TO COOK A WHOLE CHICKEN FOR PERFECTION
Achieving a perfectly cooked whole chicken is simpler than you might think, but it does require a little attention to detail, as cooking times can vary. Factors like the size of your chicken and the specific nuances of your oven will influence the total roasting time.
As a reliable guide for this recipe, you’ll begin with an initial high-heat roast to crisp the skin: 10 minutes at 200°C (390°F). After this crucial step, you’ll reduce the oven temperature to 180°C (350°F) and continue roasting. A good rule of thumb for the remaining cook time is to allow approximately 25 minutes for every 500g (or 1 pound) of chicken.
For instance, if you’re using a 1.5kg (3.3 lbs) chicken, you will cook it for an additional 75 minutes at 180°C (350°F) after the initial 10-minute blast. This calculation ensures that your chicken cooks thoroughly without drying out. Remember, these are guidelines, and the ultimate indicator of doneness is the internal temperature.
My preferred method for confirming the chicken is ready is by using a reliable meat thermometer. Simply insert the thermometer into the thickest part of the thigh, avoiding the bone. The chicken is perfectly cooked and safe to eat when it registers an internal temperature of 75°C (165°F). This tool is invaluable for preventing both undercooked and overcooked chicken.
If you don’t have a meat thermometer, a traditional method involves piercing the thickest part of the thigh with a skewer. When the juices run completely clear, without any pinkness, your chicken is cooked through and ready to be removed from the oven.
STEP-BY-STEP GUIDE: CRAFTING YOUR GREEK ROAST CHICKEN
Follow these detailed steps to create a show-stopping Greek Roast Chicken and Potatoes that’s bursting with flavor and perfectly cooked. Each step is designed to be straightforward, ensuring a delicious and satisfying meal.
Step 1: Prepare the Chicken and Preheat Your Oven
Remove your whole chicken from the refrigerator approximately 30 minutes before you plan to cook it. This allows the chicken to come closer to room temperature, ensuring more even cooking. While the chicken rests, preheat your oven to a robust 200°C (390°F).
Step 2: Season the Potatoes and Onion
In a large cast iron pan or a sturdy roasting dish, spread out your chopped potatoes and onion. Drizzle them generously with 1 tablespoon of olive oil, then season with salt and pepper. Toss everything together thoroughly with your hands or a spoon, ensuring the vegetables are evenly coated. This initial seasoning is crucial for building a flavorful base for your entire dish.
Step 3: Craft the Aromatic Lemon-Herb Butter
In a small mixing bowl, combine the melted butter, the freshly squeezed juice from half of your lemon, 2 teaspoons of dried oregano, and your minced garlic. Stir this mixture well until all the ingredients are fully incorporated. This fragrant butter will be the secret to infusing the chicken with incredible flavor and keeping it moist.
Step 4: Prepare the Chicken for Flavor Infusion
Carefully place the chicken on top of the seasoned potatoes and onion in the roasting pan. Now, locate the opening of the chest cavity where the skin and meat of the chicken breasts are slightly separated. Using a dessert spoon, gently work your way under the skin to further separate it from the breast meat on both sides, being careful to keep the skin intact down the center. This creates pockets for our flavorful butter.
Step 5: Apply the Lemon Butter (Under the Skin)
Prop the chicken upright by its legs. Carefully pour the prepared lemon-herb butter mixture under the loosened skin, distributing it evenly over the chicken breasts. This method ensures maximum flavor penetration and helps keep the breast meat incredibly juicy. Reserve about 2 teaspoons of this butter mixture for later use.
Step 6: Final Seasoning and Trussing
Lay the chicken back down in the pan, breast side up. Pour the juice from the remaining half lemon directly over the chicken skin and around the potatoes, adding another layer of bright flavor. Take the used lemon halves and place them inside the chicken cavity – this will infuse the chicken with aromatic steam from the inside out. For a more compact and even roast, tie the chicken’s legs together at the ankle with kitchen string and tuck the wing tips neatly under the chicken’s body.
Step 7: External Seasoning for Crispy Skin
Now, drizzle the top of the chicken skin with the 2 teaspoons of reserved lemon butter and the remaining 1 tablespoon of olive oil. This coating will help achieve a beautiful, crispy golden skin. Season generously with the remaining 1 teaspoon of oregano, garlic powder, salt, and freshly ground black pepper, ensuring the entire surface of the chicken is well covered.
Step 8: Add Chicken Stock for Flavorful Potatoes
Carefully pour the chicken stock directly onto the potatoes in the pan, making sure to avoid pouring it onto the chicken itself. The stock will simmer with the potatoes, infusing them with rich savory flavor and keeping them moist and tender.
Step 9: The Roasting Process
Transfer your prepared cast iron or roasting pan into the preheated oven. Roast the chicken, breast side up, for the initial 10 minutes at 200°C (390°F) to kickstart the crisping process. After 10 minutes, reduce the oven temperature to 180°C (350°F). Continue to roast, basting the chicken and potatoes with the delicious pan juices every 20 minutes or so. This basting is key to keeping the chicken moist and encouraging a beautiful golden crust. Roast for an additional hour and 15 minutes, or until the chicken is golden brown, cooked through (internal temperature of 75°C / 165°F), and the potatoes are golden and wonderfully crisp around the edges.
Step 10: Rest and Serve
Once cooked, carefully remove the chicken from the oven and transfer it to a large plate or cutting board. Tent it loosely with foil or leave it uncovered to rest for 15 minutes. Resting is a critical step that allows the juices to redistribute throughout the meat, ensuring a truly tender and moist chicken. While the chicken rests, you can return the potatoes to the (turned off) oven to keep them warm.
Step 11: Carve and Enjoy!
After resting, carve the chicken into serving pieces. Arrange it beautifully with the flavorful potatoes on plates, spooning extra pan juices over for added moisture and taste. Serve immediately and savor the incredible Mediterranean flavors!
EXPERT TIPS FOR A FLAWLESS GREEK ROAST CHICKEN
Achieving the perfect Greek Roast Chicken and Potatoes is all about a few key techniques and considerations. Keep these expert tips in mind to elevate your dish from delicious to absolutely unforgettable:
- Choose the Right Potatoes: For the best texture and flavor absorption, opt for a good starchy potato. In Australia, varieties like Sebago or brushed potatoes work wonderfully. In the US, Russet or Yukon Gold potatoes are excellent choices as they become tender and absorb flavors beautifully without falling apart.
- Embrace Tender, Flavorful Potatoes: Unlike some roast potato recipes, the potatoes in this dish are designed to be soft and tender, soaking up an incredible amount of flavor from the lemon, chicken stock, and rich chicken juices. Don’t expect them to be “crispy” in the traditional sense; their deliciousness comes from their succulence and deep flavor.
- Invest in a Meat Thermometer: This is your best friend for perfectly cooked chicken. To ensure the chicken is done and safe to eat, always check the internal temperature in the thickest part of the thigh (avoiding the bone). It should register 75°C (165°F). This eliminates guesswork and guarantees juicy results. If you don’t have one, pierce the thigh with a skewer; the juices should run completely clear.
- Adjust Cooking Time for Chicken Size: The recommended cooking time is for a 1.5kg (3.3 lbs) chicken. If you’re using a larger bird, you’ll need to modify the cooking time. A general rule is to cook for approximately 25 minutes per 500g (1 lb) after the initial high-heat roast.
- Ensure Crispy Skin with Basting and Drying: For that irresistible crispy skin, make sure to pat the chicken thoroughly dry with paper towels before seasoning. Additionally, basting the chicken with the pan juices every 20 minutes or so during roasting is crucial. If you notice the skin on top drying out too quickly, don’t hesitate to baste more frequently. The fat and juices from the pan will moisturize and crisp the skin beautifully.
- The Importance of Resting: Once the chicken is out of the oven, resist the urge to carve it immediately. Letting it rest, uncovered, for 15 minutes allows the muscle fibers to relax and reabsorb the juices. This crucial step prevents the meat from drying out when carved, ensuring every bite is moist and tender.
- Consider a Pre-Salting Step: For even deeper flavor and moisture, you can salt the chicken a few hours or even the night before roasting. This dry brining process helps the salt penetrate the meat, leading to a more tender and flavorful result. Just pat dry again before proceeding with the recipe.
- Fresh Herbs for Extra Zing: While dried oregano is excellent and traditional, consider garnishing with a sprinkle of fresh oregano or even some fresh parsley after roasting for an added burst of freshness and vibrant color.
SERVING SUGGESTIONS: COMPLETING YOUR MEDITERRANEAN FEAST
This Greek Roast Chicken and Potatoes is a complete meal on its own, offering both protein and carbohydrates in one flavorful package. However, to truly embrace the spirit of Mediterranean dining, consider pairing it with a few simple, fresh sides that complement its rich flavors:
- Fresh Greek Salad: A classic pairing. A crisp salad with cucumber, tomatoes, red onion, Kalamata olives, feta cheese, and a light lemon-oregano vinaigrette provides a refreshing contrast to the hearty roast.
- Tzatziki: A cool, creamy cucumber and garlic yogurt dip is the perfect accompaniment, offering a tangy counterpoint that’s delightful with both the chicken and potatoes.
- Warm Pita Bread: Serve with warm pita bread to soak up all the delicious pan juices and sauces. It’s a simple pleasure that enhances the meal.
- Steamed Green Beans or Asparagus: For an added vegetable component, lightly steamed green beans or asparagus tossed with a squeeze of lemon and a drizzle of olive oil would be excellent.
- Rice Pilaf: If you desire an extra carb, a simple rice pilaf seasoned with a touch of chicken stock and herbs can be a wonderful addition.
VARIATIONS & CUSTOMIZATIONS: YOUR GREEK ROAST, YOUR WAY
While this recipe offers a tried-and-true path to deliciousness, don’t hesitate to customize it to your liking. Here are a few ideas to inspire your culinary creativity:
- Add More Vegetables: Feel free to include other robust vegetables that can stand up to roasting, such as bell peppers, zucchini chunks, or even sweet potatoes alongside the regular potatoes.
- Herb Variations: Experiment with other Mediterranean herbs. Rosemary or thyme can be added to the lemon-butter mixture for a slightly different aromatic profile.
- Spicy Kick: For those who enjoy a bit of heat, a pinch of red pepper flakes can be added to the seasoning mix.
- Garlic Lover’s Dream: If you adore garlic, feel free to add a few whole garlic cloves to the roasting pan with the potatoes and onion. They’ll soften and sweeten beautifully.
- Chicken Pieces Instead of Whole: If you prefer, you can use bone-in, skin-on chicken pieces (thighs and drumsticks work best) instead of a whole chicken. Adjust cooking time accordingly (likely less time, check internal temperature).
STORAGE & REHEATING: ENJOYING LEFTOVERS
One of the best things about a delicious roast is the potential for wonderful leftovers! Proper storage and reheating will ensure you can enjoy this Greek Roast Chicken and Potatoes for days to come.
- Storage: Once cooled, transfer any leftover chicken and potatoes to an airtight container. Store in the refrigerator for up to 3-4 days. You can debone the chicken before storing if preferred.
- Freezing: While the chicken can be frozen (for up to 2-3 months), the potatoes may become a bit mealy or lose their texture upon thawing. It’s generally best enjoyed fresh or refrigerated.
- Reheating: For best results, reheat leftovers gently.
- Oven: Preheat your oven to 175°C (350°F). Place the chicken and potatoes in an oven-safe dish, cover loosely with foil to prevent drying, and heat for 15-25 minutes, or until thoroughly warmed through. The foil helps retain moisture.
- Microwave: While quicker, the microwave can sometimes dry out the chicken and make the skin less appealing. If using, reheat in short bursts, checking frequently, and add a splash of chicken stock or water to keep things moist.
- Skillet (for chicken pieces): If you have deboned chicken pieces, you can quickly reheat them in a skillet with a little olive oil or pan juices to revive some crispness.
MORE MEDITERRANEAN DELIGHTS: RECIPES YOU’LL LOVE
If you’ve fallen in love with the vibrant flavors of this Greek Roast Chicken, you’ll surely enjoy these other Mediterranean-inspired recipes from our collection:
- One Pot Greek Chicken and Rice
- Greek Lemon Potatoes
- Sheet Pan Greek Chicken and Potatoes
- Greek Tzatziki
- Air Fryer Teriyaki Chicken (A different cuisine, but equally delicious and easy!)
FINAL THOUGHTS & YOUR FEEDBACK
We hope you thoroughly enjoy creating and savoring this magnificent Greek Roast Chicken and Potatoes. It’s a dish that embodies comfort, flavor, and the joyous simplicity of Mediterranean cooking. We’d absolutely love to hear about your experience! If you’ve made this Greek Roast Chicken, please take a moment to pop a comment and a star rating below – your feedback is invaluable and helps our community of home cooks.
You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes and culinary inspiration. Happy cooking!
📋 RECIPE
Greek Roast Chicken
3-4
15 minutes
1 hour 15 minutes
1 hour 30 minutes
Bring a taste of the Mediterranean to dinner with this Greek Roast Chicken and Potatoes. This one pot is filled with Greek flavours like lemon, garlic, and oregano – a fresh twist on the classic roast. The chicken is oven roasted to perfection for crispy skin and juicy, tender meat.
Ingredients
- 2 tablespoon Olive Oil
- 1 Onion, cut into chunks
- 3 Potatoes, cut into chunks (pick a good starchy roasting potato)
- 1.5 kg / 3.3 lbs Whole Chicken
- 2 tablespoon Unsalted Butter, melted (50g / 1.7 oz)
- 3 teaspoon Oregano
- 2 Garlic Cloves, minced
- 1 Lemon, halved
- 1 teaspoon Garlic Powder
- ½ cup Chicken Stock
- Salt and Pepper
Instructions
- Remove chicken from the fridge 30 minutes before cooking it to bring it to room temperature.
- Preheat the oven to 200C / 390F.
- Place potatoes and onion in a cast iron or roasting pan, and cover with 1 tablespoon of olive oil, salt and pepper. Mix to combine.
- Mix together melted butter, juice from ½ the lemon, 2 tsps oregano and minced garlic in a small bowl.
- Place the chicken on top of the potatoes and onion in the roasting pan. Look for a spot at the chest cavity opening where the skin and meat of the chickens breasts are a little separated. Use a dessert spoon to gently seperate the skin from the meat of the chicken breast on both sides, keeping the skin intact in the middle. Prop chicken upright by its legs and pour the lemon butter under the skin between the breasts, reserving 2 teaspoons of the butter for later.
- Lay the chicken down, breast side up. Pour the juice of the remaining ½ lemon on top of the chicken skin and around the potatoes.
- Fill chicken cavity with used lemon halves, then tie the legs of the chicken together at the ankle with kitchen string and tuck the wings under the chicken.
- Drizzle the top of the chicken skin with the reserved lemon butter, remaining 1 tablespoon olive oil, then season with remaining 1 teaspoon oregano, garlic powder, salt and pepper.
- Pour chicken stock onto the potatoes (don’t pour any directly on to the chicken).
- Transfer the cast iron or pan into the oven and roast the chicken, breast side up, for 10 minutes on 200C / 390F. Turn the oven down to 180C / 350F and roast, basting with the pan juices every 20 minutes or so for an additional hour and 15 minutes or until the chicken is golden brown and cooked through. The potatoes will be golden and crisp around the edges.
- Remove the chicken from the oven, carefully move to a large plate and leave to rest, uncovered, for 15 minutes. Put the potatoes back into the oven (turned off) to keep warm.
- Carve the chicken and serve!
Notes
- Pick a good starchy potato, like sebago or brushed potatoes in Australia, or russet / yukon in the US.
- The potatoes won’t be “crispy”. They’re soft and tender and take on so much flavour from the lemon, stock and chicken juices.
- To check if the chicken is done, simply use a meat thermometer to ensure the internal temperature is 75C / 165F or use a skewer to pierce the thickest part of thigh and the juices should run clear.
- If using a larger chicken you’ll need to modify the cooking time. You’ll want to cook your chicken for roughly 25 minutes per 500g / 1 lbs.
- If you find the skin on top of the chicken is drying out too quickly, simply baste with pan juices. I recommend doing this about every 20 minutes anyway, but if you need to do it sooner go for it.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 425Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 120mgSodium: 214mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 36g